Vegetable Lasagna

Need more vegetables in your diet? This veggie-packed lasagna should do the trick!  Sometimes I add mushrooms or cooked ground turkey for extra hungry stomachs. 
Serves 8

Ingredients:
2 medium sized zucchinis, thinly sliced
2/3 cup ricotta cheese (part skim)
1/2 cup shredded carrots (can find at a salad bar)
1 already cooked box of lasagna noodles
10oz. package of frozen spinach, thawed
14 oz. jar of tomato sauce (my favorite is Rao's Tomato Basil)
1 egg white
1 cup shredded mozzarella cheese
4 basil leaves torn
1 tbs garlic
salt and pepper to taste


Preheat oven to 400°F
In a large bowl mix ricotta cheese, spinach and garlic.
(if too thick, add more ricotta)
Add salt and pepper
Mix in the egg white and 1/2 cup cheese (the rest will top the lasagna)
In a glass dish pour a layer of sauce then noodles.
On noodles, cover with some of the ricotta mixture and sprinkle carrots.
Top with slices of zucchini then pour on some sauce
Add another layer of noodles and repeat steps above
Add one final layer of noodles, top with sauce and sprinkle remaining cheese.
Put in the oven for 30 minutes covered with foil
Remove foil, place basil on top of lasagna
Cook for another 15 minutes

Can be reheated for up to a week, can be frozen for months!